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of 22
pro vyhledávání: '"HORI, Mitsuyo"'
Autor:
Hori, Mitsuyo, Kawai, Yusuke, Nakamura, Kohei, Shimada, Masaya, Iwahashi, Hitoshi, Nakagawa, Tomoyuki
Publikováno v:
In Journal of Bioscience and Bioengineering October 2022 134(4):331-337
Akademický článek
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Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 73:119-124
Surveys were conducted to investigate the knowledge and confidence of cooking procedures among college and vocational school students. Total of freshmen and graduating students who participated in the surveys were 1,149 and 943, respectively. The res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::458b02eabf6d25994e96049e4072b606
http://hdl.handle.net/10076/00020624
http://hdl.handle.net/10076/00020624
Publikováno v:
岐阜市立女子短期大学研究紀要. 72:15-22
Recently, cooking knowledge and skills of junior college students have been decreasing. Therefore, a questionnaire survey was conducted to investigate cooking knowledge and skills of students and when they acquired them by taking cooking classes, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::e7580ca59e8d9aa24a1ecc592ebe691b
https://gifu-cwc.repo.nii.ac.jp/records/517
https://gifu-cwc.repo.nii.ac.jp/records/517
Publikováno v:
三重大学教育学部研究紀要 自然科学・人文科学・社会科学・教育科学・教育実践 = Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice. 71:153-158
Surveys were conducted to investigate the culinary habits and practices among college and vocational school students. Total of freshmen and graduating students were of 1,545 and 1,312. The respondents were categorized by the period of attendance at c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::377cc1850fa80c7e56c55a9073726f6d
http://hdl.handle.net/10076/00019333
http://hdl.handle.net/10076/00019333
Autor:
Hori, Mitsuyo
Publikováno v:
岐阜市立女子短期大学研究紀要. 68:33-38
Continuing from our previous study, we conducted another survey on the nutrients and food additives indicated on the labels of eight varieties of commercially prepared rice balls sold at convenience stores. Nutrient information on the labels included
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::816344c770a1d004018cd468b5caee4b
https://gifu-cwc.repo.nii.ac.jp/records/163
https://gifu-cwc.repo.nii.ac.jp/records/163
Publikováno v:
岐阜市立女子短期大学研究紀要. 62:75-79
Tests for 12 basic culinary cutting ways were given to 195 female junior college students who entered the college in 2009, 2010 and 2011. We studied the effect of taking cooking classes by comparing students' correct answer rate for the tests. Tests
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c2c465160353b219e455496c6dfc6052
https://gifu-cwc.repo.nii.ac.jp/records/121
https://gifu-cwc.repo.nii.ac.jp/records/121
Publikováno v:
岐阜市立女子短期大学研究紀要. 61:67-72
Education in hygiene management has been reported to be more effective with continuous training and presentation of numerical results of rapid hygiene tests. We conducted surveillance of hygiene management, for the first time, at a jointly-used schoo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::ca8e33a793141ca02d3bc2e0514cb83a
https://gifu-cwc.repo.nii.ac.jp/records/193
https://gifu-cwc.repo.nii.ac.jp/records/193
Publikováno v:
岐阜市立女子短期大学研究紀要. 60:55-59
A survey was conducted among 534 college freshmen (2008-2009, age:18-20) to investigate effects of cooking practices in home economics classes at junior high school and high school on students' cooking skills. With increasing the number of times they
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a530d21da3fe96409ebf22a4f703ba00
https://gifu-cwc.repo.nii.ac.jp/records/216
https://gifu-cwc.repo.nii.ac.jp/records/216
Publikováno v:
岐阜市立女子短期大学研究紀要. 59:85-89
A questionnaire survey was conducted among college students majoring in Food and Nutrition and Home Economics Education with the purpose of investigating how much their understanding about cooking habits and skills had improved with a semester cookin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::67b154341ac30edc78465754cea2105d
https://gifu-cwc.repo.nii.ac.jp/records/241
https://gifu-cwc.repo.nii.ac.jp/records/241